Ingredients

The following ingredients have 4 Servings
  • 2 tablespoon extra-virgin olive oil
  • 1 carrot (finely cubed)
  • 1 celery stalk (finely cubed)
  • 1 golden onion (finely cubed)
  • 500 g lamb mince
  • 60 ml white or red wine
  • 1 tablespoon Worcestershire sauce
  • 2 sprigs of thyme
  • 2 sprigs of rosemary
  • 1 tablespoon tomato paste
  • 450 ml vegetable or beef stock
  • sea salt and black pepper (to taste)
  • 800 g Russet or Yukon Gold potatoes
  • 60 g softened butter
  • 60 ml fresh whole milk
  • sea salt and black pepper

Instruction

  • Heat a medium (26 cm/10-inch large) oven-friendly skillet with 2 tablespoons of olive oil over low heat. Add in the carrot, celery and onion and cook, stirring often for about 5 minutes, until the veggies have softened. Then tranfer the vegetables into a bowl until needed.
  • Return the pot to medium heat, add in the lamb mince and cook, stirring often, until it's browned, pour in the wine and let it evaporate. Then scoop out with a spoon any excess fat.
  • Add back in the veggies, then add the Worcestershire sauce, followed by the tomato paste, thyme and rosemary sprigs, and cook, stirring all the ingredients together, for a further 2 minutes.
  • Pour the stock into the pot, bring to a gentle boil and simmer, covering the pot with a lid, for 20 minutes. Remove the lid and continue to cook for a further 10 minutes. Discard the thyme sprigs and season with sea salt and freshly-cracked black pepper to taste.
  • Meanwhile, preheat the oven to 180 C/ fan 160 C/ gas 4.
  • Remove the skillet from the heat, and top the meat with prepared mashed potatoes (see method below), then raffle the top with a fork. Alternatively, transfer the mashed potatoes into a piping bag and pipe on top of the meat.
  • Transfer the skillet into the oven and bake for 10-15 minutes, then place under the grill for a further 5 minutes. Remove from the oven and allow the Shepherd's Pie to rest for 5 minutes before serving.